Stewed Escarole with Feta

  • Level: Easy
  • Total: 30 min
  • Prep: 12 min
  • Cook: 18 min
  • Yield: 6 to 8 servings
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Kosher salt

2 heads escarole, roughly chopped

1/2 cup extra-virgin olive oil

3 onions, chopped

2 tomatoes, seeded and diced

3/4 pound feta cheese, crumbled

Freshly ground pepper


  1. Bring a large pot of salted water to a boil. Add the escarole and cook until bright green, about 1 minute. Drain and transfer to a bowl of ice water; drain and squeeze dry.
  2. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 6 minutes. Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes. Add the feta and cook until partially melted, about 5 more minutes. Season with salt and pepper.
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